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Combine all dry ingredients and olive oil.
Mix in enough warm water to make a thick dough, mix for 5 or so minutes for the gluten to start forming.
Let rest until dough doubles in size it could take 1 hour, its all temperature driven.
Turn out of mixing bowl onto a lightly floured surface.
Lightly knead.

Oil a baking tray with olive oil and put a ball of dough on tray, about fist sized.
Work the dough to form a flat round shape about 10mm thick, turn dough over so the oil side is up.
Work your finger tips into the dough to form dimples leaving a raised rim, the rim will rise higher when cooked.

Place your fave toppings sparingly on top of dough pushing slightly into dough.

Let sit to prove and rise some more for about 1 hour or so.
Bake in wood fired oven at about 250 to 300 degrees C keeping an eye on it as it cooks.
You will have to rotate the focaccia occasionally when cooking.